Tangy & Meringue-y!
Inspired by the beautiful and tempting towering desserts at restaurants worldwide, we made our own lemon pie topped with fluffy goodness. It's a little more complex than the average HG recipe, but the delicious and beauteous results are WELL WORTH the effort!

To make the crust, in a blender or food processor, grind cereal and graham cracker pieces into crumbs. Transfer to a medium bowl, and mix in Splenda.

In a small microwave-safe bowl, microwave butter and 2 tbsp. water for 30 seconds, or until butter has melted. Add to the medium bowl and thoroughly mix. Evenly distribute mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan.

Bake until firm, about 10 minutes. Remove pan from oven, and reduce temperature to 325 degrees.

While crust cools, to make the filling, pour egg substitute into a medium-large bowl; set aside. In a small pot, combine Splenda, sugar, cornstarch, and salt. Add 1 1/2 cups water, and stir to dissolve cornstarch. Set heat to medium and, stirring often, cook until mixture has thickened to a gel-like consistency, about 15 minutes. Remove from heat.

Remove 1/2 cup of the thickened mixture from the pot. While whisking the egg substitute in the bowl, slowly add the 1/2 cup of thickened mixture to the bowl in spoonfuls.

Gently stir contents of the bowl into the mixture in the pot. Set heat to low. Cook and stir until well mixed and very thick, 1 - 2 minutes. Carefully add lemon juice and stir until just mixed. Transfer filling to the pie crust.

To make the meringue, quickly set out all measured ingredients. In a large bowl, combine egg whites with cream of tartar. With an electric mixer set to high speed, beat until fluffy and slightly stiff, about 3 minutes. Continue to beat while gradually adding Splenda, sugar, and vanilla extract. Beat until fully blended and stiff peaks form, 2 - 3 minutes.

Evenly spread meringue over the exposed filling without covering the edges of the pan. Bake until meringue is cooked through and lightly browned, 10 - 12 minutes.

HG Alternatives: Replace all the Splenda with an equal amount of additional granulated white sugar; each serving will have 265 calories, 59.5g carbs, and 43.5g sugars (PointsPlus® value 7*). Or replace all the sugar with the same amount of extra Splenda; then each serving will have 125 calories, 22g carbs, and 1.5g sugars (PointsPlus® value 3*).

FIGHT IT!
Lemon Meringue Pie, Average

Lemony Skip It!
Oh, lemon meringue pie, you sneaky minx -- pretending to be SO innocent. "I'm topped with a light-as-air confection made from egg whites," the pie says, batting its pie-lashes. We won't be fooled; those egg whites are full of sugar! "My lemony layer is light and refreshing," it coos. But that too is full of sugar, and it's often made with many egg yolks! And don't even try to convince us that your crust is anything other than a buttery carb-fest... Don't even try, pie! Our sweet creation, on the other hand, will tell you no lies -- the meringue is sweet but not sugary, the lemon filling is the perfect balance of rich and refreshing, and the crust is crumbly and (bonus) packed with fiber. So serve yourself a slice of our pie. You deserve it...

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CHEW ON THIS:
National Lemon Meringue Pie Day isn't until tomorrow, but today (August 14th) is National Creamsicle Day. Click here to find your next guilt-free creamy-orange fix!

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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. For more info on the new PointsPlus® program, visit weightwatchers.com.